2016-07-29, Farmhouse cooking

The day finally came and I got to go back to the wonderful restaurant in Azuchi.  After work Emily and I took a bus to the train and met my former students Miho and Hiroko and their friend Yuri.  

The view from the train isn't bad!  The rice is about thigh high right now.  And so green.

You might remember my photos from this restaurant back in December.  It was a wonderful evening then and it was again on this day.  The restaurant is basically 1 room with a little kitchen and seats built around a fire pit type thing.  They cook most of the food on the fire although a few of the sides are prepared in the kitchen.

We started with a little sake tasting.  We all liked the first one best, although the 2nd one was made here in Shiga (prefecture).  We also loved the way it was served.

The meal started with this unusual dish.  At first I thought it was pears but it was actually cucumber that was poached in a light dashi (broth) and topped with a little grated ginger.  Very nice.

Then this pretty dish of small ayu fish (translates as sweet fish) which is famous here.  The fish was fried with a light breading and then covered in a vinegar sauce with a few vegetables.  Really good.  I've had this dish from supermarkets and I don't really care for it but if I see it on a restaurant menu I think I'll try it again.

Next came aji, horse mackerel, that was split and grilled and then a prawn and some vegetables.

Followed by some very chewy octopus (even after it was grilled).

And the best part - aged Ishigaki beef.  Ishigaki is an island somewhere near Okinawa.  This little piece was shared by 4 of us.  We each received a couple of big bites.

The picture is deceptive.  These are (big) bite-sized pieces.  Wouldn't have minded a little more.  Yummy!!!

The beef was served with two toppers - wasabi mixed with ?? and some salted kelp.

Hiroko doesn't eat beef so she was given this special Lake Biwa eel.  

We were all lucky enough to get a bite to taste.

And of course, rice.  It was topped with  Lake Biwa trout (minced) and the trout's eggs with a slightly sweet sauce.  To eat it you mix it all together.  It was good.

Miho was kind enough to drive Emily and me home.  And once again it was a lovely evening with nice people.  I really miss my adult class...